Prep Time 30m
Cook Time 8m
Ready Time 180m
Yield 3 dozen sandwich cookies

  • 1 Pillsbury™ Sugar Cookie Mix
  • 1/2 cup butter, softened
  • 1 egg
  • 4 teaspoons milk
  • 1 1/2 teaspoons red food color
  • 2 tablespoons unsweetened cocoa powder
  • Crisco® Original No-Stick Cooking Spray
  • White decorator sugar
  • 1 container Pillsbury™ Creamy Supreme® Cream Cheese Flavored Frosting
Preparation Directions
  • Step 1Mix cookie mix, butter and egg in large bowl until dough forms. Divide dough in half.
  • Step 2Remove top sheets of wax paper from dough. Turn light layers upside down onto dark layers, aligning corners. Remove wax paper from light layer. Allow dough to soften slightly, about 2 to 3 minutes. Beginning on long side, roll up dough tightly to make rounded logs. Wrap in plastic wrap. Freeze at least 1 hour.
  • Step 3Whisk milk and food color in small bowl. Blend in cocoa. Work chocolate mixture into one half of dough with wooden spoon until evenly blended. Divide both halves in half again to make 4 parts. Roll each between sheets of wax paper, coated with no-stick cooking spray, into 10 x 8-inch rectangles. Chill 15 minutes.
  • Step 4Heat oven to 375°F. Cut logs into 1/4-inch slices. Place on baking sheet. Sprinkle with sugar. Bake 5 to 7 minutes or until just lightly browned. Cool on baking sheet 2 minutes. Remove to wire rack to cool completely. To make sandwich cookies, spread frosting on bottom side of half the cookies. Top with another cookie, bottom side down, to form sandwich cookies.
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